THAI CHICKEN SOUP WITH COCONUT (TOM KA )

Thai Chicken Soup with Coconut (Tom Ka ) image

Provided by Rita1652

Categories Chicken

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 10

16 fluid ounces chicken stock
4 -5 kaffir lime leaves, shredded
2 inches lemongrass, bruised to release flavor
1 inch galangal, sliced thinly (Thai Ginger)
4 tablespoons fish sauce
2 tablespoons lime juice
4 ounces chicken breasts, cut into smallish bite sized pieces
5 fluid ounces coconut milk
Thai red chili pepper, slightly crushed (to taste, Very Hot!)
coriander leaves (to garnish, cilantro)

Steps:

Heat the stock, add the lime leaves, lemon grass, galangal, fish sauce, and lime juice.
Stir thoroughly, bring to a boil, and add the chicken and coconut milk.
Bring back to the boil, lower the heat to keep it simmering and cook for about 2 minutes (until the chicken is cooked through).
Not really intended to be eaten as a separate course, you could serve it with just a serving of steamed Thai jasmine rice, or together with a Thai meal.
This quantity serves 4 with other food, but is probably only enough for two if eaten separately.

Nutrition Facts : Calories 348, Fat 24.1, SaturatedFat 16.5, Cholesterol 43.5, Sodium 3215.3, Carbohydrate 13.2, Fiber 0.1, Sugar 5.4, Protein 21.3